Name: Slow-cooker Irish stew
Total time: 4 h 20 min
Yield: Serves 4
Ingredients: for frying oil; 500g lamb neck fillets cut into chunks; 1 tbsp plain flour heavily seasoned; 750ml lamb stock; 2 leeks halved, washed and cut into thick slices; 300g Chantenay carrots; 400g Charlotte potatoes peeled and halved

for frying oil
500g lamb neck fillets
cut into chunks
1 tbsp plain flour
heavily seasoned
750ml lamb stock
2 leeks
halved, washed and cut into thick slices
300g Chantenay carrots
400g Charlotte potatoes
peeled and halved

Method

step 1
Heat the slow cooker to high. Heat a tbsp of oil in a large frying pan. Toss the lamb in the seasoned flour, shaking off any excess. Add to the pan and brown all over (do in batches if needed). Scoop out into the slow cooker and add the rest of the ingredients. Cook for 4 hours until the lamb is meltingly tender and the veg is cooked. Season and serve.